This orange fruit has been gaining more of a grocery store presence in the past few years, particularly around the winter holidays. But what about the nutrition content? Are persimmons any good for us?
There are several types of persimmon — the most commonly encountered in the US are the hachiya and fuyu varieties. The hachiya, also known as a Japanese persimmon, is slightly conical in shape, and you know it’s ripe when super mushy; you scoop out the custard-like insides and eat it with a spoon, just like you would pudding. Fuyu persimmons are shorter and squattier than the hachiya, and they are ripe when hard like an apple. You can feel free to eat the skin, no peeling necessary.
According to the USDA, you can find quite a bit of nutrition packed into one little persimmon. We don’t usually think of fruit as being a source of protein, but one persimmon has 1 gram. That’s not much, but still nothing to disregard. Persimmons pack a more impressive punch of fiber, a hearty 6 grams in just one persimmon. One persimmon provides more than 20% of your daily required copper, 20% of your daily Vitamin A, 17% of your daily recommended Vitamin C, 15% of your recommended Vitamin B6, 9% of your daily thiamin, and 6% of your daily Vitamin E. Persimmons also contain smaller yet significant amounts of calcium, magnesium, potassium, and phosphorous. Small amounts of vitamin K and folate are present as well.
Do your body good by eating some persimmons when they’re in season. We like them sliced and eaten raw or chopped and sprinkled over a steaming bowl of old fashioned oatmeal. You could also experiment with making persimmon muffins, or tossing them in with your salad greens.